Ceviche de Salmon

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Ceviche de Salmon


½ Pound CoHo Skinned Salmon Fillet, sliced paper thin
Juice of 2 Lemons, zested
Juice of 2 Limes, zested
Juice of 1 Orange, zested
¼ Teaspoon Red Pepper Flakes
¼ Cup Chopped Cilantro
¼ Cup Chopped Italian Parsley
½ Cup Olive Oil


1. Combine all the juices, red pepper flakes, salt, pepper, and herbs together in a stainless steel bowl.
2. Place thinly sliced salmon in a glass Pyrex dish, pour citrus mixture over salmon and cover with plastic wrap, chill. After 30 minutes gently shake dish to distribute juices over salmon, cover and chill for another 30 minutes.
3. When ready to serve, drain liquid from dish and place “cooked” salmon on a platter and drizzle with olive oil and garnish with cilantro.